Beef and Du Puy lentil soup

A meaty soup that smells so good – with the healthy addition of celery and lentils -  I can't  wait to enjoy a delicious bowlful.  This is my version of Phillip Johnson’s “Ecco Restaurant” recipe. (One of my favourite restaurants). Be sure to look for the Australian grown variety of the French Du Puy lentils.  These lentils are dark grey, round and when cooked add great texture and wholesomeness to the soup.  The soup is very filling and could be a main meal in itself.  And ... leftovers are even better when enjoyed the next day for lunch. Cheers

Preparation     I do the prep while the lentils are cooking  (or allow 15 minutes)

Cooking            25 minutes for Du Puy lentils.  Then about 1 hour for the soup

Ingredients

750 gram beef (or Lamb)  diced into chunks.  Chuck is good. Or round steak/ topside.

250 gram Australian grown “Du Puy” style lentils.  Rinsed well. Bring to Boil in 1 litre water then simmer for 20 minutes. Drain well before using in soup

Splash Australian Extra Virgin Olive Oil

4 onions – finely sliced

4 garlic cloves – crushed

½ teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon ground turmeric

½ teaspoon dried chilli flakes

½ teaspoon celery seeds

Small Pinch Cayenne pepper – quite strong. 

6 stalks celery – sliced and some of the inner leaves shredded

4 shallots – sliced

Parsley – a few stalks finely shredded

1 tin Roma Tomatoes in juice (approx. 400 gram)

1 Litre Beef Stock – Salt Reduced

2 handfuls Red Lentils

Extra boiling water from Kettle may be added if soup becomes too thick

Salt and pepper to taste

Method

Use a Very Big deep pot saucepan.

I cook the Du Puy lentils in the big saucepan whilst I am cutting up the soup ingredients.  Drain, rinse, wipe out and reuse the pan!

Brown the onions and meat in a little oil, stirring until caramelised and golden.

Add the spices, garlic, celery seeds and stir through well to coat.

Add the celery and tinned tomatoes.

Pour in the beef stock and add the red lentils.  Stir well.  Simmer 30 – 40 minutes.

Add shallots and the cooked drained “Du Puy” lentils

Add extra boiling water if the soup thickens up too much.

Simmer for 10 minutes.

Just before serving stir in the chopped parsley

                      Enjoy!  Colleen

Crunchy Pork Knuckle with Braised Red Cabbage

Make sure you enjoy some hearty winter fare before spring arrives.  Here we have slow roasted two generous pork knuckles, accompanied with braised red cabbage.

Note: start the Red Cabbage the day before.

Ingredients 

1 kg (2 pieces) pork hocks
2 tablespoons salt
Olive Oil
Finely chopped garlic
Caraway seeds

Method

Preheat oven to 180 degrees Celsius

Rub the skin of the pork hocks with generous amounts of salt, garlic and oil. Sprinkle with caraway seeds.

Place in a baking dish with 2cm of water and roast for 2 hours.

Red Cabbage

Ingredients

2 red cabbages, finely sliced
2 apples, peeled, cored and finely sliced
1 onion, finely sliced
2 juniper berries
2 cloves
2 bay leaves
2 Tablespoon sugar
Salt & Pepper
1 cup red wine
2 bacon rashers, thinly sliced
Splash of Red wine extra
Knob of butter

Method

Combine the cabbage, apple, half the onion, spices, bay leaves, sugar, salt, pepper and wine and leave to marinate overnight.
Next day, fry the remaining onion and bacon in a little butter.  Add a splash of the red wine and then add the marinated cabbage mixture. Cover and braise for 20 minutes over low heat until soft.

Season to taste.

Arrange the roast port and red cabbage on a serving plate and carve at the table.

Mamma Marmalade

Smoked Paprika Pumpkin Soup

Brisbane Winter is a fleeting season, so I enjoy making as many hearty soups as possible. Pumpkin is so versatile and a few herbs and spices completely transform this wonderful vegetable so you can easily serve up a different pumpkin soup every week.  This is my version of a recipe from "Gourmet Traveller" magazine.  The fresh apple cube sprinkles are a zingy optional extra.  PS any leftovers are great to freeze. Cheers!

Smoked Paprika Pumpkin Soup by Feed Your Inner Cook

Preparation   15 minutes 
Cooking         Roasting  40 minutes.   Simmering and stirring etc :  40 minutes

Ingredients

3 kg  pumpkin (butternut, jap, kent etc) – peeled and roughly chopped into 8cm chunks

(TIPS and HINTS:  if you pop the unpeeled pumpkin in the microwave for a minute at a time - it will soften the skin slightly and be easier to peel)

1 – 2 sweet potatoes – peeled and chopped roughly into 5cm pieces

1 teaspoon each of   Smoked paprika,    Ground Cumin,   Ground Coriander

1 teaspoon Dried Chilli flakes (optional – to your taste)

1 lime (or 1 lemon) grated zest  plus the juice for later

Olive Oil

2 heads of garlic, intact - slice off the top slightly to expose the tips of cloves

2 Red Onions – sliced

4 Bay Leaves

1 ½ litres (6 cups) Salt reduced Chicken Stock

Kettle of boiling water to thin out if needed at the end

1 tablespoon Sherry Vinegar

1 small Granny Smith Apple  (or ½ Granny Smith and ½ small Pink Lady apple) – peeled. Finely diced then stirred through with a splash of the lemon juice (or lime juice).  Will prevent discolouration.  Used for garnish later. 

2 tablespoon Pepita seeds  - toasted.  For final sprinkle.

Salt and pepper to taste – if needed

¼ cup chopped Italian Parsley

Method

Preheat oven to 200 ˚ C.

In a large bowl toss the pumpkin and sweet potato chunks with a little oil and the paprika, cumin, coriander and zest. 
Use a little of this oil over the garlic heads then wrap garlic in alfoil loosely.

Spread onto 2 large oven trays. Add the wrapped garlic to tray. Roast for approx.30 - 40 minutes until gold and tender.  Turn occasionally until golden.

Use a very large deep saucepan. 
(TIPS and HINTS:  You will be using a Stick Blender later so it is easier to just use 1 pot for both cooking and blending)

Heat a little oil. Add the onions and stir until softened.  Approx 4- 5 mins.

Squeeze the garlic from the skins and add the roasted garlic purée to the onions.

Add the cooked pumpkin, sweet potato and the stock, chilli and bay leaves.

Bring to a boil then reduce and simmer for 15 – 20 minutes

IMPORTANT:  Remove the 4 bay leaves before blending.

Use a stick blender to purée the soup. 

If it is too thick, add some of the boiling water, blend again then check and add a little more as needed.  You are after a thick hearty soup.

When you are happy with the consistency, stir through the tablespoon Sherry Vinegar and tablespoon Lime (or lemon) juice.

Taste.  Add extra pepper or salt if you feel your soup needs it.  Add a dash more juice if you want.

Serve into warmed soup bowls.

Top with the drained apple cubes and seeds. Sprinkle over a little chopped parsley.

Enjoy!  Colleen

Pork and Fennel Sausages with Tomato Pasta

No need to call everyone to dinner – the aromas from this dinner will have them gathered at the table eager and ready.  It is so handy to have a standby recipe with generous comforting, hearty flavours and easy to cook with staple ingredients.  I love the flavours of fennel, celery and aniseed so I find any excuse to cook with them as often as possible.  The Passata softens the fennel flavour and chilli adds a mild heat. 

Winter or Summer this is a winner!

Pork and Fennel Sausages with Tomato Pasta by Feed Your Inner Cook

I like to cook this recipe with fresh sausages but also keep some on standby in the freezer as they defrost easily along with my frozen tubs of cooked roasted sweet potato. A few herbs from the garden add a burst of freshness and most of the other ingredients are fridge and pantry staples.  I like to start the sausages cooking, prepare the chopped veggies and keep an eye on the sausages.  Then it is just a matter of cooking the pasta, stirring the sauce and adding bits and pieces along the way.  Wilbur assures me it is even better the next day for a delicious workday lunch. Hope you enjoy it just as much!

Serves                5 generous servings

Preparation      15 minutes to get started plus I continue to chop etc during cooking time

Cooking             30 minutes approx

Ingredients

6 Fresh good quality pork and fennel sausages (one each and one for leftovers maybe!)

Pasta – enough for 5 people – cook in large pot of boiling salted water. I like to use Penne

Splash of Australian extra virgin olive oil

2 onions – sliced

3 stalks celery – sliced and some of the soft celery leaves – chopped to add at end

2 cloves garlic – crushed

2 rashers bacon – finely chopped

½ teaspoon dried chilli flakes

1 tablespoon fennel seeds

2 teaspoons dried fennel

2 tablespoons Tomato paste

700 ml bottled Passata

200 ml water – to rinse the bottle and add into the pan

1 cup of cooked roasted sweet potato diced   (optional – I often cook and freeze pumpkin and sweet potato to add to these sorts of meals)

Good handful green beans – trimmed and sliced about 2 cm pieces

6 or so fresh sage leaves - torn

3 big handfuls of green leaves mix – baby spinach, baby green kale, baby purple kale – finely chopped

1 – 2 cups of reserved pasta cooking water (save just before draining pasta) to add into sauce

Salt and pepper to taste (I usually don’t need to add but your preference)

For serving

A few fresh cherry tomatoes - halved

Dozen or so Basil leaves – torn

1 fresh fennel frond – use the fine green leaves removing the tough stem

Freshly grated parmesan

Method

Once the sausages are cooked (see below) – start cooking the pasta

Use a kettle to boil water and then add water to large pot. Add a small pinch of salt and your pasta. Stir well to separate.  Return to boil and cook to packet time.  A wooden spoon placed across the pan prevents boil over.  Just prior to draining the pasta, reserve 2 cups of the hot pasta water to add to the final sauce.  You might not need all the water – but good to have extra if needed.

Sausages and Sauce

Heat a small splash of Olive oil to a wide deep frypan.

Add the sausages and turn regularly to brown on all sides.

Also add the sliced onions and bacon – stir on one side of pan away from sausages.

When onions soften, add the celery, garlic, fennel seeds, dried fennel and chilli flakes. Stir through the onions. Continue browning the sausages. 

Now is the time to start cooking the pasta in a separate pan

Make a space in the onions and add the tomato paste.  Allow to cook out – you will smell the tomato in a minute or two whilst simmering.

Add the Passata and the bottle rinse water to the pan and combine through all the onion mixture and the sausages. Allow the sausage onion sauce to continue simmering.

Add the already cooked sweet potato cubes and stir into the simmering sauce.

Stir in the sliced green beans and chopped sage leaves.

Toss in the green leaves and allow to wilt. Continue simmering until pasta is cooked.

When the pasta is ready, reserve 2 cups of the hot pasta water then drain the pasta.

Pour about 1 cup of the pasta water into the sauce and stir well.  If the sauce is stir too thick add a little more of the pasta water until sauce is right consistency.

Toss through the reserved chopped soft green celery leaves.

Taste and if necessary add salt or pepper – probably not needed as parmesan still to be added.

Stir the drained pasta into the sausage sauce.

Just prior to serving

Stir in the halved cherry tomatoes and torn basil leaves.

Grate a little parmesan cheese over the servings and sprinkle a little of the fresh fennel.

Enjoy!   Colleen

Flourless Brownies with Whipped Ricotta

When you need a brownie with a difference, try this walnut, chocolate brownie with a delicious topping of whipped ricotta and cream.  It doesn't overdue the sweet so a pleasant dessert or treat.

Ingredients

2 1/2 cups (250g) walnuts
1 cup (220g) caster sugar
150g dark chocolate and 150 g milk chocolate, melted and cooled
6 free range or organic eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Finely grated zest of 1 orange.

Ricotta Icing
500g ricotta (drained) obtain from a delicatessen, not a pre-packaged tub
300ml thickened cream
1/3 cup (40g) pure icing sugar, sifted
1 vanilla bean, split seeds scraped or 1/2 teaspoon vanilla bean paste

Method
Preheat oven to 180 degrees Celsius
Grease and line a 20cm square cake pan with baking paper.
Place walnuts and sugar in a food processor, whiz until walnuts are crushed but not dust.
Add melted chocolate and pulse to combine.
With the motor running add eggs one at a time.
Then add the spices, pinch of salt and orange zest.
Pour into the prepared cake pan and bake for 30-40 minutes until just  cooked through but still soft in the centre.
Cool in pan for 20 minutes, then turn out onto a wire rack to cool completely.

Icing
Place ricotta in a food processor and whiz until smooth.
Add cream, icing sugar and vanilla seeds, whiz until combined.
Slice the brownie into 12 squares and top with ricotta icing.

Yum!

Mamma Marmalade

Jam Sponge Pudding

Now we have a return of winter weather, it's time for a little comfort food. A warm dessert is a small indulgence guaranteed to pop a smile on your face.

Ingredients

1/2 cup Jam - not too sweet, try raspberry or marmalade (I had some of my Davidson Plum jam in the fridge)
125g butter, softened
1/2 cup (110g) caster sugar
1 teaspoon finely grated lemon rind
1 teaspoon vanilla paste
2 organic/free range eggs
1 1/2 half cups (225g) self raising flour
1/2 cup (125ml) milk

Method

Grease a 4 cup (1 litre) pudding basin.
Spoon jam onto the base of the basin.
With an electric mixer, beat the butter, sugar, lemon rind and vanilla in a bowl until pale and creamy.
Add eggs, one at a time, beating well after each addition.
Add flour and milk in alternating batches and stir until just combined.
Spoon into the basin and smooth the surface.
Cut a 30cm square of baking paper and a 30cm square of alfoil.  Place paper on top of the foil.  Fold the centre to pleat, place over the basin, foil side up.
Use a lid or tie string twice around top to secure.  Scrunch paper and foil tightly around the rim of the basin.

Place an upturned saucer in the base of a slow cooker. Place the basin on top of the saucer.
Pour enough boiling water to come half way up the side of the slow cooker.
Cook on high for 3-4 hours (or low for 6 hours).
Set aside for 10 minutes before turning out onto a serving platter.

Delicious

Mamma Marmalade

Gluten free Coconut & Lemon Macarons

This recipe recently featured in "Delicious" Magazine from the amazing Christine Mansfield. My middle son's girlfriend and I made these together a very enjoyable bonding exercise.  The lemon curd is something you can make on it's own.

Ingredients

2 eggwhites
2 1/4 cup (150g) shredded coconut
100g caster sugar
20g chopped pistachios
Finely grated zest of 1 lemon

Lemon Curd
3 large egg yolks
1/4 cup (55g) caster sugar
1/4 cup (60ml) lemon juice
100g cold unsalted butter, cut into pieces

Method

To make the lemon curd, place the egg yolks and sugar in a heatproof bowl, whisk until pale and thick.  Add lemon juice, then place bowl over a saucepan of simmering water.  Remember the bottom of the bowl must not touch the water.
Cook, stirring with a spatula for approximately 2 minutes or until thick.  Add cold butter a piece at a time, store to combine ensuring each piece is incorporated before adding the next.
Cook, stirring constantly for 8 minutes or more until the curd is very thick and coats the back of the spatula.  Cool and cover surface with plastic wrap so not to have a skin form.
Chill for 2 hours.

To make macaron
Preheat oven to 160 degrees Celsius
Line 2 baking trays with baking paper.
Place eggwhites in a very clean bowl and whisk to soft peaks.
Gently fold in the remaining ingredients.
Working with 2 teaspoons of mixture roll into balls and place on baking tray a few centimetres apart.
Bake for 15 minutes or until firm, but not completed coloured.

Cool completely

To serve, spread the lemon curd over half the biscuit, then sandwich curd with the remaining biscuit to form macarons.

Very Nice !

Mamma Marmalade

Pork and Fennel Meatballs with pasta

Meatballs are a classic family favourite and numerous recipe variations attest to their popularity.  Add extra veggies to the simmering sauce - some baby spinach leaves or celery works well. Different pasta shapes add variety too. Perhaps you like a super thick sauce or prefer a softer consistency - just adjust the amount of stock you add.  This recipe also makes for great leftovers the next day - if you manage to keep any aside!

Pork and Fennel Meatballs by Feed Your Inner Cook

Preparation      20 minutes

Cooking            40 – 50 minutes

Serves               4 - 5

Ingredients

500 gram Pork mince

3 teaspoons fennel seeds

1 onion – very finely diced

1 egg – beaten

½ cup – ¾ cup of breadcrumbs.   Add gradually. Might not need all.

¼ cup parmesan cheese – grated

Pepper and a little salt.     More will be added later in the sauce.

Splash Olive Oil 

2 cloves garlic – crushed

2 onions – finely diced

400 gram can Tomato puree

1 tablespoon balsamic vinegar

1 1/2 -  2 cups Salt reduced chicken stock. (add 1 cup to start then add rest as needed)

1 teaspoon ground Fennel

Freshly ground Pepper and a little salt to taste.  I like adding lots of pepper to this!!

50 gram grated parmesan

Handful flat-leaf parsley – chopped

1 lemon –  zest    NB   only   ½   of this lemon is needed for juice

A few basil leaves if available

2 cups pasta  - cooked in separate saucepan (or more – depends on preferred serving size)

Method

To make meatballs:

In a deep bowl -  Use your hands to combine mince, fennel seeds, onion, breadcrumbs, parmesan, salt, pepper and egg.  Only add ½ cup breadcrumbs to start.  If mixture still too wet – add another ¼ cup.  Depends on the wateriness of the mince.  NB Use a light movement, compressing the mixture would result in hard tough meatballs.

Lightly roll the mixture into balls, about the shape of a walnut. Put on a plate and refrigerate for 15 minutes if possible

Heat a little olive oil in a large wide frypan (you will use it later to cook the sauce and meatballs together)

Add the meatballs and brown on all sides.  Remove and set aside while you start cooking the sauce.

Add the onions and garlic to the pan and gently cook until onions soften

Stir in the tomato puree, chicken stock (1 cup to start), ground fennel and balsamic vinegar and simmer.  Add a little more of the stock as it simmers.

Return the meatballs to the pan and coat gently in the sauce.

Taste the sauce and add pepper and salt to your taste.

Gently simmer for 20 – 30 minutes until sauce has thickened.  If sauce becomes too thick, thin with a little of the pasta cooking water. The starch from the pasta will help thicken the sauce if needed.

In the meantime, cook the pasta according to packet directions.  Use a kettle to boil the water, then add to a saucepan for cooking the pasta.  This speeds up the water boiling time.  Allow 15 min or less.

When cooked, drain the pasta and reserve about 1 cup of the pasta cooking water for the sauce if necessary.

Return the cooked pasta to the saucepan – toss over the juice of ½ a lemon and some of the parsley.

Serve the cooked meatballs and sauce with the lemony pasta.

Garnish as desired with the grated parmesan, lemon zest and a few chopped parsley or basil leaves.

                                                     Enjoy!   Colleen

Curried Cauliflower Soup - Fast, Fresh,Fabulous

My local Greengrocer had some large beautiful cauliflowers for just over a dollar each - a great bargain. Perfect for some great recipe ideas starring these fabulous versatile veggies.

Some soups are so easy to make - this is a winner that ticks all the boxes!  Simple ingredients, "souper" easy and quick to make and utterly delicious!  This amount of curry powder gives a little 'warmth' - not too much, if you want it hotter or milder just adjust the amount to your preference. Add a little cooked chicken if you want it 'meatier' -  Yum!

Curried Cauliflower Soup by Feed Your Inner Cook

Preparation  5 minutes

Cooking       30 minutes

Ingredients

1 litre salt reduced stock – vegetable or chicken

½ large cauliflower – cut into small florets

2 large potatoes – chopped into small cubes

2 teaspoons Curry Powder

1 teaspoon ground coriander

100 ml cream     OR    Coconut milk if you prefer Dairy-Free option

¼ teaspoon grated nutmeg

Ground white pepper and pinch salt – Taste first before adding

Small handful chopped coriander – some for stirring through at end, some for garnish

Toasted cumin seeds to sprinkle for garnish

or Toasted Stale sourdough bread cut into cubes

Option

Handful cooked chicken – into bite size pieces

Method

Use a large deep saucepan – will be using it to blitz the soup later

Bring the stock and potatoes to the boil and add the cauliflower, ground coriander and curry powder.

Simmer for 20 minutes approx until vegetables are tender.

Remove pan from heat and use a stick blender to puree.  I like to leave a few chunks for texture.

Return pan to heat.  Add the cream, nutmeg and some of the chopped coriander. 

Heat but do not boil, or the cream will curdle.

Taste.  Add pepper and salt if needed.

   OPTION

   Stir through a handful of sliced cooked chicken and warm through.

Serve sprinkled with cumin seeds, a little chopped coriander and toasted bread cubes if desired.

                                         Enjoy!   Colleen

Lemon coconut slice

Election Day is almost here.
Around Australia, thousands of volunteers are preparing jams and cakes to raise funds at Polling Booth Community Stalls for their schools, swim clubs and community groups.  We want to thank these wonderful people and share our recipe which incorporates that most coveted Election Stall winner - lemon curds and passionfruit butters.  These bottles of golden sunshine give a tangy layer which oozes when you bite in - a small square of this indulgence is all you need and it best shared over a cuppa with friends. Variations of this recipe fill so many cookbooks with good reason - an enduring crowd favourite and always delicious. Enjoy!

Lemon Coconut Slice by Feed Your Inner Cook

Preparation    15 minutes

Cooking          15 minutes, then let cool then 30 minutes cooking then cool before serving

Ingredients

90 gram butter – cubed

½ cup sugar

1 egg

¾ cup Plain Flour - sifted

¼ cup SR Flour   - sifted

350 – 400 ml Lemon Butter or Passionfruit Butter – whisked with a fork to soften and smooth.  I like to combine both as I love them so much

Topping

¼ cup caster sugar

1 ½ cups Desiccated Coconut

½ cup Shredded Coconut  plus additional small amount to sprinkle over topping

OR  use 2 cups Desiccated Coconut

Method

Preheat oven to 180˚C  and line pan (approx. 30cm x 22cm x 4cm deep)  with baking paper

In the bowl of electric mixer – beat the butter, sugar and eggs until fluffy

Then mix in by hand the sifted flours

Dot the mixture across the base of lined pan. Use a small piece of baking paper to gently push the mixture across the base.  Mixture is sticky and paper helps.

Place pan in fridge 10 minutes to cool.

Then bake the base for approx. 12 – 15 minutes until golden.

Remove from oven and place on a cooling rack.  Needs to be cool before topping.

Once cool, pour over the Lemon Butter.  About 1 cm depth is good if possible

Dollop the topping over the Lemon Butter layer. Don’t push down heavily. It is ok to have a few spaces with Lemon Butter peeking through.

Gently sprinkle over a little of the Shredded Coconut

Bake for approx. 25 – 30 minutes until golden.

Allow to cool in pan.

Remove from pan and cut into squares.

Can be served at room temperature or slightly chilled.
Keeps well (if you hide it!) in an airtight container either chilled or at cool room temperature.

                                           Enjoy!  Colleen

Lemon Coconut Slice by Feed Your Inner Cook

                                  

Chicken and Kaffir Lime Leaf Stir-Fry

The colours in this dish are eye-popping and vibrant - you just know it must be delicious and good for you!  Aromatic and tastes divine – yet so easy to prepare! No need to say more - Delish!

Chicken and Kaffir Lime Leaf Stirfry by Feed Your Inner Cook

Preparation    10 minutes

Cooking          10 minutes

Serves             3 – 4

Ingredients

3 – 4 chicken thigh fillets, finely sliced and some fat removed

Splash Sesame Oil

2 onions – finely sliced

3 stalks celery – sliced

2 – 3 shallots. Sliced

1 tablespoon fresh ginger – finely sliced

5 Kaffir lime leaves.  For 3 – remove middle vein and very very finely shred the leaves.  Leave 2 whole – crush lightly in your hand to release aroma  (to remove later)

1 red chilli – sliced   OR  1 teaspoon dried chilli flakes  - adjust to your preference

¼ - 1/3 red cabbage.  Finely shredded

Handful cashews

2 tablespoons Soy Sauce

2 tablespoons Mirin

2 teaspoons white Miso paste  OR  red miso paste is ok instead

2 tablespoons Thai Basil – small leaves if possible

Noodles to serve

Method

Heat the oil in a large pan.  Add the onion and cook until softened

Add celery and shallots.

Stir in the ginger, chilli and shredded Lime leaves and well as the 2 whole leaves.

Add chicken pieces and cook. Stir well

Stir in the shredded cabbage and cook until just starts to wilt.

Whisk the soy sauce, mirin and Miso paste in a cup with a fork until combined.

Add to the pan and stir to thoroughly coat with the sauce mixture.

Toss in the cashews.

Remove the 2 whole Kaffir lime leaves and discard.

Top with the Thai Basil leaves and serve with noodles.

                                Enjoy!  Colleen

Sweet Potato and Ginger Soup

Aaah Winter!!!  Soups are so versatile and satisfying. This soup has a deep warm flavour from the fresh and ground ginger - and ginger is so good for you!  Whenever I make a big pot of soup I always try and squirrel away a few containers into the freezer for those crazy days which seem to happen quite regularly in my life!  Lovely people pop in to visit and it is so easy to whip up a steaming bowl of warming soup - "here's one I prepared earlier!" . Best of all, many of my homemade soups do double-duty to form the sauce for a quick stir-fry or curry. So satisfying and better for you than take-away and it's on the table in no time! 

For a change, instead of boiling, try roasting the sweet potato before adding to the soup - this deepens and intensifies the flavour.  If I have the oven on, I often toss a tray of sweet potato or pumpkin on to roast, store it in the fridge and use in a recipe later in the week. You can even freeze the cooked veg in containers ready for your next soup making adventure! 

 

sweet potato and ginger soup by Feed Your Inner Cook

Preparation    10 minutes

Cooking          30 minutes

Serves             6 -8

Ingredients

3 large sweet potatoes – peeled and cut into chunks  (TIPS AND HINTS – see below) This is approx 2.5 kg  un-peeled 

Splash of Olive Oil

2 onions – chopped

3 tablespoons Fresh ginger – finely sliced.  Plus 1 extra tablespoon to add at the end

1 teaspoon ground ginger

3 – 4 teaspoons cumin seeds  (plus extra to toast for optional garnish)

1 teaspoon ground Cumin

1 red chilli – chopped  OR  approx. 1 teaspoon chilli flakes  -  adjust to your preference

1 teaspoon ground Turmeric

3 stems Lemongrass .  Tough outer leaves removed.  Finely slice the white portions

1 – 2 Kaffir Lime leaves – leave the leaf whole, but partially snip the leaves to release flavours

1 litre Salt reduced Vegetable stock

400 ml tin coconut milk

400 ml water (re-using and rinse the coconut milk tin)

1 tablespoon brown sugar

Ground white pepper to add at end

Salt to taste (because you used salt-reduced stock)

½ cup coriander leaves – chopped.   Some for stirring through at end, and a little for garnish

Method

Use a very large deep saucepan (one pot makes it easier to blitz the soup later and saves on washing up!)

Bring a kettle of water to the boil.  Transfer the water into the saucepan and add the sweet potato chunks. Boil for 5 minutes and drain well.  Set sweet potato aside and return pan to stove-top.

Gently heat the oil in pan and add onion, ginger, cumin, chilli, turmeric and lemongrass. Cook for a few minutes to release aromas.

Add the whole lime leaf (it will be pulled out prior to blitzing)

Stir in the vegetable stock and the chunks of sweet potato.  Simmer 15 minutes

Remove the lime leaf

Take pan off the stove.  Using a electric stick blender, gently blitz the soup until smooth.

Return the saucepan of soup to the stove and reheat to simmer.

Add the coconut milk, the water and brown sugar.  Stir through without boiling.

Taste and add a little extra very finely grated fresh ginger and some of the chopped coriander.

Taste and add some ground white pepper and perhaps some salt.

To serve

Sprinkle with some dry toasted cumin seeds  and some fresh coriander leaves.

TIPS AND HINTS

Option – Roast the sweet potato chunks and refrigerate overnight if desired or use immediately.  Omit the boiling method and add the roasted sweet potato and continue recipe as above.

Freezing

This soup freezes and defrosts really well! I like to freeze it in small containers which later defrost quickly - makes a great standby for unexpected hungry visitors

TIPS AND HINTS

THAI INSPIRED SAUCE OPTION

This soup is super! It can do double duty as a quick sauce for a Thai flavour curry or stir-fry.  Simply brown your meat, add some chunky vegetables, cook, stir through some of this soup like a sauce, adjust the seasonings if required and serve with rice or noodles.  Easy!
                                                     Enjoy!   Colleen

Quick Egg Curry and Rice

Eggs are such a great standby when you need to whip up dinner in 30 minutes or less. There are so many variations of egg curry recipes -  I enjoy sharing this gentle curry flavoured dish and it's creamy golden sauce that envelops the eggs with chunks of crunchy green beans and fresh red tomato peeking through. Change the amount of curry powder to suit your taste, add some cauliflower for variety or even a handful of leftover cooked chicken - endless variations - all delicious!

Quick Egg Curry and Rice by Feed Your Inner Cook

Preparation     10 minutes

Cooking           20 minutes

Serves 4 - 5

Ingredients

8 eggs  –  2 each.    Add a couple more if you want

Splash oil

2 onions – finely chopped

1 red chilli – seeded and finely sliced (or use some dried chilli flakes)

2 – 3 cloves garlic – crushed

Good size 4 – 5 cm chunk fresh ginger – peeled and grated

12 fresh curry leaves – removed from stem

1 tablespoon Curry Powder.  I used Madras.   Use less or more depending on your taste.

1 teaspoon ground turmeric

1 teaspoon ground fennel

½ teaspoon Fish Sauce  (could add a little more instead of salt if you prefer)

½ teaspoon Soy sauce  

Handful fresh green beans – trimmed and cut in 1/3rds

3 – 4   ripe Roma Tomatoes. Chopped roughly – not too small

400 ml tin coconut milk

White pepper and salt – Taste first and add accordingly

Fresh coriander for garnish and stir through at end

Cooked rice to serve.

Option

Any leftover cooked chicken meat – roughly chopped.

Method

Have eggs at room temperature.  Place in a large saucepan and cover with water.  Bring to boil.

Reduce heat to medium low and simmer for 5 minutes.   Cool in bowl of water and then peel.

Using a wide large frypan, heat oil and stir in onion.  Simmer and stir until soft and golden.

Add chilli, garlic, ginger, curry powder, curry leaves, turmeric and fennel. Cook for a few minutes.

Add coconut milk and bring to boil. Then reduce heat to low.

Simmer for 5 minutes or so until sauce thickens a little.

Toss in the beans and cook for a few minutes.

Stir in the tomato and simmer for about 3 minutes.

Taste and add Fish sauce and soy sauce and a little of the coriander.

Add the eggs and warm through.

Taste sauce and add extra pepper and salt to taste.

Serve over rice and garnish with some fresh chopped coriander.

OPTION

If you have a little leftover cooked chicken meat

Stir through to warm when adding the eggs.

                                               Enjoy!  Colleen